1. Dilute the cornflour in 1 cup of water and keep the mixture aside.
2. Clean the chicken in normal running water and cut into medium size chunks.
3. Marinate with salt, black pepper and vinegar for about 15 minutes.
4. Add cornflour mixture, curd, ginger, garlic and green chillies.
5. Mix well and add 1 tbsp ghee.
6. Cover and refrigerate for about 8-10 hours.
7. Melt the remaining ghee in a pan.
8. Slowly add the pieces of chicken on high flame.
9. Fry until chicken pieces turn into golden brown in color.
10. Fry all the pieces of chicken until done.
11. Serve hot with chutney and salad.